Stir-Fry Pointed Red Cabbage with Grilled Tofu

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Have you ever tested pointed red cabbage? I discovered this variety of cabbage a few days ago, also called Kalibos cabbage, I’ve been a fan!

If you have never tried pointed red cabbage before or want to rediscover this vegetable, here is a Asian-inspried recipe for Stir-Fry Pointed Red Cabbage with Grilled Tofu. It is also a vegan, lactose free and gluten free recipe and of course 100% delicious!

Obviously, this stir-fry recipe with pointed red cabbage and tofu works great with classic red cabbage as well!

Stir-Fry Pointed Red Cabbage with Grilled Tofu

A few lines about pointed red cabbage

Pointed red cabbage looks like pointed or cone cabbage but is the color of red cabbage. It therefore has a cone shape and a purplish, slightly pinkish color.

Much like green pointed cabbage, this pointed red cabbage tastes sweeter than classic red cabbage. In addition, its color is brighter, which makes it look particularly beautiful on a plate.

It is still a rare vegetable to find so if you do not have access to it, I again want to point out that this recipe also works great with classic red cabbage.

Pointed red cabbage
Pointed red cabbage

A recipe inspired by Asian flavors

At home, my companion and I are fans of Asian cuisine. This recipe is an idea of my companion that we made together. We were inspired by the traditional Chinese stir-fry vegetables.

Most of the ingredients are available everywhere, only three ingredients are a little more difficult to find but I really advise you to try to get some (online or in specialized grocery stores) because they will give a very authentic flavor to this dish.

  • Chinkiang vinegar : This is a dark colored Chinese cooking vinegar made from black rice. It has a nice acidity and umani flavor.
  • Shaoshing Wine : Shaoshing wine is a wine made from fermented rice seeds. Its taste resembles sherry.
  • Kecap Manis : Kecap Manis is a sauce from Indonesian cuisine that can be found in many Asian recipes. This is a sweet soy sauce with a thick consistency. Do not replace this sauce with normal soy sauce but rather by mixing a little soy sauce with honey for example.

And if you follow my blog and my Asian recipes, you will see that these sauces come back often as for example in these other recipes:

Recipe for Stir-Fry Pointed Red Cabbage with Grilled Tofu

For 2 people you need the following ingredients.

Ingredients

For the vegetables

  • 1/6 pointed red cabbage
  • 1/6 pointed cabbage
  • 1 mild chili pepper or 1/2 red pepper
  • 100 g of snow peas
  • 2 spring onions
  • 2 cloves garlic
  • 4 cm of ginger,
  • 1 red chilli pepper like Thai chili
  • Neutral oil

For the grilled tofu

  • 1 block of tofu
  • 15 ml soy sauce
  • 15 ml of Chinkiang vinegar
  • 10ml sesame oil
  • 1 teaspoon of cornstarch

For the sauce

  • 40 ml soy sauce
  • 40 ml of Chinkiang vinegar
  • 1 teaspoon of Kecap Manis
  • 30 ml Shaoshing wine
  • 30 ml of sesame oil
Stir-Fry Pointed Red Cabbage with Grilled Tofu

Preparation

Step 1: The grilled tofu

Preheat the oven to 175 ° C (fan oven).

Drain the tofu and place it on a dry cloth to remove all its liquid. Place a weight (no more than 500 g) on the tofu to remove as much liquid as possible. You can also cut the tofu in half lengthwise and place the two pieces side by side for an even drier tofu.

Let dry for 15 minutes. Then cut the tofu into cubes.

Mix all the other ingredients together in a bowl. Add the tofu. Stir gently so that the tofu does not break.

Place the marinated tofu cubes on a baking sheet lined with baking paper. Bake in the oven for 20-25 minutes.

Step 2: The vegetables

Cut the red pointed cabbage and the pointed cabbage roughly. Cut the mild chili pepper or the pepper into thin slices.

Peel the ginger and garlic. Remove the stem from the Thai red pepper. Cut it roughly. Put everything in a mortar and crush everything using the pestle to get a paste. If you don’t have mortar, chop everything finely with a knife.

Divide the spring onions in half, separating the white from the green. Cut the white into thin strips. Cut the green into 4 cm sections.

Step 3: The sauce

Mix all the ingredients for the sauce together.

Step 4: The wok

Heat a little neutral oil in a wok. Then add the garlic, ginger and Thai pepper mixture. Sauté for 1 minute. Then add the white of the spring onions.

After a few seconds, add the pointed red cabbage and the pointed cabbage. Sauté for 3 minutes, stirring well. Then add the mild chili pepper or the red pepper. Then, the snow peas. Sauté for two more minutes.

Pour the sauce over the vegetables and stir well. Before serving, add the grilled tofu and the green of the spring onions. Stir well one last time and serve white rice.

Stir-Fry Pointed Red Cabbage with Grilled Tofu

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Stir-Fry Pointed Red Cabbage with Grilled Tofu

If you have never tried pointed red cabbage before or want to rediscover this vegetable, here is a Asian-inspried recipe for Stir-Fry Pointed Red Cabbage with Grilled Tofu. It is also a vegan, lactose free and gluten free recipe and of course 100% delicious!
Like to support my work?Rate this recipe by clicking on the hearts!
5 de 1 vote

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Prep Time 15 mins
Cook Time 10 mins
Course Main course
Cuisine Asian, Chinese
Servings 2
Calories 481 kcal

Ingredients
  

For the vegetables

  • 1/6 pointed red cabbage
  • 1/6 pointed cabbage
  • 1 mild chili pepper or 1/2 red pepper
  • 100 g of snow peas
  • 2 spring onions
  • 2 cloves garlic
  • 4 cm of ginger
  • 1 red chilli pepper like Thai chili
  • Neutral oil

For the grilled tofu

  • 1 block of tofu
  • 15 ml soy sauce
  • 15 ml of Chinkiang vinegar
  • 10 ml sesame oil
  • 1 teaspoon of cornstarch

For the sauce

  • 40 ml soy sauce
  • 40 ml of Chinkiang vinegar
  • 1 teaspoon of Kecap Manis
  • 30 ml Shaoshing wine
  • 30 ml of sesame oil

Instructions
 

Step 1: The grilled tofu

  • Preheat the oven to 175 ° C (fan oven).
  • Drain the tofu and place it on a dry cloth to remove all its liquid. Place a weight (no more than 500 g) on the tofu to remove as much liquid as possible. You can also cut the tofu in half lengthwise and place the two pieces side by side for an even drier tofu.
  • Let dry for 15 minutes. Then cut the tofu into cubes.
  • Mix all the other ingredients together in a bowl. Add the tofu. Stir gently so that the tofu does not break.
  • Place the marinated tofu cubes on a baking sheet lined with baking paper. Bake in the oven for 20-25 minutes.

Step 2: The vegetables

  • Cut the red pointed cabbage and the pointed cabbage roughly. Cut the mild chili pepper or the pepper into thin slices.
  • Peel the ginger and garlic. Remove the stem from the Thai red pepper. Cut it roughly. Put everything in a mortar and crush everything using the pestle to get a paste. If you don’t have mortar, chop everything finely with a knife.
  • Cut the spring onions in half, separating the white from the green. Cut the white into thin strips. Cut the green into 4 cm sections.

Step 3: The sauce

  • Mix all the ingredients for the sauce together.

Step 4: The wok

  • Heat a little neutral oil in a wok. Then add the garlic, ginger and Thai pepper mixture. Sauté for 1 minute. Then add the white of the spring onions.
  • After a few seconds, add the pointed red cabbage and the pointed cabbage. Sauté for 3 minutes, stirring well. Then add the mild chili pepper or the red pepper. Then, the snow peas. Sauté for two more minutes.
  • Pour the sauce over the vegetables and stir well. Before serving, add the grilled tofu and the green of the spring onions. Stir well one last time and serve with white rice.

Nutrition

Calories: 481kcalCarbohydrates: 25gProtein: 24gFat: 31gSaturated Fat: 4gPolyunsaturated Fat: 14gMonounsaturated Fat: 12gTrans Fat: 1gSodium: 1629mgPotassium: 552mgFiber: 6gSugar: 11gVitamin A: 1872IUVitamin C: 138mgCalcium: 330mgIron: 6mg
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